Tender and moist, this classic sour cream coffee cake is the perfect decadent treat for your next brunch spread! Complete with a buttery crumb streusel and cinnamon sugar swirl, this coffee cake is a serious crowd pleaser!
This post is sponsored by ALDI. Thank you for continuing to support the brands who help make Broma possible!
Sour Cream Coffee Cake
It’s officially spring baking season! And while you might not be leaving your house for a boozy brunch out, there’s no reason you can’t bring all that fun inside and whip up a delicious brunch spread at home for you and your family!
Brunch is easily my favorite meal. Want to drink champagne at 10 AM? Why not! Not into breakfast food? It’s perfectly acceptable to eat a salad at brunch! Sick of eating egg whites for breakfast? Eat a big slice of coffee cake instead! Anything goes. Bring on the muffins, french toast bakes, mimosas, and most importantly, the classic sour cream coffee cake! This sour cream coffee cake recipe is moist and fluffy, and topped with a crunchy, buttery crumb topping.
That said, brunch can be a little overwhelming with so many options to feast on! Breakfast? Lunch? Sweets? Savory? And while obviously you’re going to whip up this classic sour cream coffee cake, it can be tricky to decide what other dishes you want to whip up to treat yourself and your family!
Lucky for you, you don’t have to pick and choose. Spring has sprung, and ALDI is here to help with allll your spring baking needs. You can find high quality ingredients at prices your wallet will love, meaning you don’t have to choose between fruit salad and quiche. GET. IT. ALL.
ALDI has everything you need for your brunch essentials at a reasonable price!
Ingredients for Sour Cream Coffee Cake Recipe
This sour cream coffee cake recipe is one of those classic recipes you’ll be serving for up for years to come! You can find all the ingredients you’ll need (along with hundreds of other amazing items), at ALDI!
- Simply Nature Organic Butter: Softened butter is used in both the cake and streusel topping of this coffee cake! We love Simply Nature Organic Butter because it’s always fresh, high quality and produces silky cakes with a tender crumb.
- Sugar: This coffee cake is made with a mixture of granulated sugar and brown sugar for the perfect sweetness.
- Simply Nature Organic Grade A Cage Free Large Brown Eggs: This classic coffee cake recipe calls for 3 eggs AKA the perfect amount for a slightly dense, yet fluffy cake.
- Friendly Farms Light Sour Cream: You can’t have luscious sour cream coffee cake without sour cream! We lightened this recipe up a little with Friendly Farms Light Sour Cream. It’s tangy, creamy and keeps your coffee cake uber moist without all the added fat.
- Vanilla Extract: Vanilla extract is a nonnegotiable when it comes to baking and this sour cream coffee cake recipe is no exception! Use a high quality, pure vanilla extract.
- All-Purpose Flour: Absolutely no fancy or specialty flours needed in this recipe. All-purpose flour works as the perfect binder in both the coffee cake and the buttery streusel.
- Baking Powder AND Baking Soda: A combination of baking soda and baking powder will give you a high rise and tender crumb without too many air bubbles.
- Cinnamon: Can you even make coffee cake without cinnamon? I think not. Cinnamon gives this cake a cozy, warm flavor that pairs perfectly with a cup of coffee.
- Walnuts: Walnuts will add an extra crunch to your streusel topping.
How to Store Sour Cream Coffee Cake
Lucky for you, coffee cake actually keeps well for a decent amount of time! You can make this coffee cake up to two days in advance and store it tightly covered on the counter or, preferably, in the fridge for maximum freshness.
If your stomach has reached its coffee cake quota, you can always freeze half of it for another treat a few weeks away. Simply wrap the cooled cake tightly in plastic wrap, place in a freezer plastic bag, and freeze for up to 3 months! When you’re ready to eat it, simply defrost in the fridge overnight and warm it up the next day!
We all deserve a little treat right now, so go ahead and treat yourself to this butter sour cream coffee cake with a cup of hot coffee for a qu ick and easy indulgence! We hope you enjoy this moist coffee cake, friends! Happy brunching at home!Print
Classic Sour Cream Coffee Cake
Tender and moist, this classic sour cream coffee cake is the perfect dessert to treat yourself
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: breakfaster
- Method: oven
- Cuisine: american
for the cake
- ¾ cup Simply Nature Organic Butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 Simply Nature Organic Grade A Cage Free Large Brown Eggs, room temperature
- 1 Tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup Friendly Farms Light Sour Cream
For the brown sugar swirl
- ½ cup brown sugar
- 1 tablespoon cinnamon
For the Streusel
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 1 Tablespoon cinnamon
- ½ cup walnuts, chopped
- ⅛ teaspoon salt
- ¼ cup Simply Nature Organic Butter, room temperature
- Preheat oven to 350°F. Line a tube pan with parchment paper on the bottom, then grease the sides with butter. Set aside.
- In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the low fat sour cream into the wet ingredients until everything is combined.
- To make the streusel, place the walnuts, cinnamon, flour, salt and sugar in a food processor and pulse until the walnuts look well chopped. Pulse in the butter until just combined.
- To make the brown sugar swirl mixture, combine the brown sugar and cinnamon in a small bowl. Stir to combine and set aside.
- Pour half of the batter into the tube pan, then sprinkle with brown sugar mixture. Pour in the rest of the batter, then top with the streusel. You’ll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter. Bake for 50 minutes, then allow to cool slightly before removing from pan!